8,050 leaf recipes

Pesto chicken breasts crusted in Italian breadcrumbs, blanketed with basil pesto and melted provolone. A five-ingredient weeknight winner ready in 30 minutes.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Pickled tuna salad with sour cream, red wine vinegar, pickling spices, lemon slices, and thinly sliced onions. A tangy, creamy chilled tuna appetizer or salad.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

Five-ingredient dump-and-simmer chili ready in 35 minutes. Lean ground beef, kidney beans, tomato soup, onion, and chili powder. That's it. Dinner, done.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Simple hamburger corn casserole layered with egg noodles, ground beef, corn, and cream of mushroom soup. A budget-friendly weeknight dinner that feeds a crowd with pantry staples.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Leek pizza with butter-sauteed leeks, Roma tomatoes, and crumbled feta cheese on a prebaked shell. A white pizza with no red sauce that lets the sweet caramelized leeks shine.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Clam stuffed mushroom caps filled with sauteed clams, garlic, breadcrumbs, and parsley, then broiled until golden. A classic seafood appetizer finished with fresh lemon juice.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.